Hands On:

15 minutes

Total Time:

25 minutes

Serves:

Ingredients

3 cups Hy-Vee Bakery Italian bread, cut into 1½ -inch cubes
3 tbsp plus 1/3 c. Gustare Vita basil-flavored olive oil, divided
2 tbsp fresh lemon juice
2 tsp Hy-Vee honey
4 cups romaine lettuce, chopped
2 cups shredded iceberg lettuce
8 small radicchio leaves
2 (3-oz. each) pkgs. Culinary Tours prosciutto, torn
1 large tomato, cut into wedges and halved
½ English cucumber, cut into bite-size pieces
1 (12-oz.) container marinated fresh mozzarella pearls, drained
Fresh basil, for garnish

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Preparation

Preheat oven to 350°. Place bread cubes in large rimmed baking pan; drizzle 3 tablespoons olive oil and toss to coat. Bake 10 to 12 minutes or until crisp and golden brown, stirring halfway through. Set croutons aside to cool.

For dressing, whisk together remaining ⅓ cup olive oil, lemon juice, and honey in a small bowl; set aside.

To serve, arrange romaine and iceberg lettuces, radicchio, prosciutto, tomato, cucumber, and croutons on 4 large salad plates. Top with mozzarella pearls; garnish with basil, if desired. Serve with lemon dressing.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		750
% Daily Value*
Total Fat: 51g		65%
	Saturated Fat: 17g
	Trans Fat: 0g
Cholesterol: 60mg		20%
Sodium: 1140mg		50%
Total Carbohydrate: 35g		13%
	Dietary Fiber: 2g	7%
	Sugars: 6g	12%
Protein: 38g		76%